2/3 cup sugar ( more if you like it sweeter)
I subsituted the sugar for chocolate chips, you don't really need the extra sugar.

Fold dry ingredients into wet, batter will be stiff. Back in nostick oblong brownie pan (mine I think is 7 x13) at 350 degrees, 25- 35 minutes till toothpick comes out clean (mine is always done in 25 minutes but I have a heavy pan that cooks fast).

no sure how many servings, I used 18

86 cal, 2 gm Fiber, Trace Total Fat for 18 Servings.

Enjoy this cake is very moist and last about a week. Perfect for low sugar chocolate crave.